{"id":516,"date":"2014-05-04T18:50:00","date_gmt":"2014-05-05T00:50:00","guid":{"rendered":"http:\/\/admin.patheos.com\/blogs\/janetheactuary\/2014\/05\/food-blogging-geschnetzeltes.html"},"modified":"2016-03-05T22:23:20","modified_gmt":"2016-03-06T04:23:20","slug":"food-blogging-geschnetzeltes","status":"publish","type":"post","link":"https:\/\/www.patheos.com\/blogs\/janetheactuary\/2014\/05\/food-blogging-geschnetzeltes.html","title":{"rendered":"Food-blogging: Geschnetzeltes"},"content":{"rendered":"\n<\/head>

Here\u2019s today\u2019s recipe. \u00a0Foodies will sneer at this but I think anyone who thinks that cooking is too hard or takes too much time should have this in their repertoire.<\/p>\n

<\/a><\/div>\n

This is one of my go-to recipes, because it\u2019s fairly easy, a family favorite, I usually have the ingredients, and it comes together quickly, with only as much prep work as is needed to thaw the chicken. \u00a0It\u2019s a fairly German recipe, let\u2019s say, the German equivalent to chicken stroganoff, though this was my modification of a recipe from the internet. \u00a0(The original has a lot more cream!)<\/p>\n

Ingredients:
1 \u2013 1 1\/2 lbs. chicken or pork chops\/pork loin
1 can of mushrooms
1\/2 to 1 onion (I use sweet onions), depending on size
3\/8 cup (6 tbsp) flour
2 cups water
2 tsp. chicken boullion
2 tsp. Worcestershire sauce
1\/3 \u2013 1\/2 cup cream
salt to taste (about 1 tsp.)
Noodles \u2013 8 \u2013 12 oz.<\/p>\n

Cut the chicken or pork into thin strips. \u00a0Cook chicken and onions until chicken is cooked through.<\/p>\n

Add 1 cup of water to the flour in a small bowl, gradually, stirring to make a paste (i.e., no lumps), then add the mixture, the 2nd cup of water and the boullion, and cook until thickened. Add the W\u2019shire sauce, the mushrooms, the cream, and the salt. <\/p>\n

Serve with noodles.<\/p>\n

Comments<\/b><\/p>\n

Note that when I use the cheap chicken that has \u201cup to X% of a solution\u201d added, I get a lot of juices in the pan. \u00a0I drain these into a measuring cup periodically while the chicken is cooking, then use this as part of the 2 cups. <\/p>\n

I also generally hate recipes that tell me to add salt \u201cto taste\u201d but here it works for me, because it sort of depends on how salty the chicken boullion is.<\/p>\n

Of course, you can use actual chicken broth instead of water + chicken boullion. <\/p>\n

The amount of cream is somewhat discretionary. \u00a0It also seems to vary how thick and creamy the sauce is prior to adding the cream; I think this is really just a matter of how lumpy the flour\/water mixture started out.<\/p>\n

I generally buy the cream at Aldi, where it\u2019s ultra-pasteurized and lasts a good long time, so I can get a couple meals out of it. <\/p>\n

Bonus recipe: \u00a0easy pasta alfredo<\/b>.<\/p>\n

Cook pasta. \u00a0Add some butter or margarine, and parmesan cheese and cream, a little of each at a time, until the texture and consistency looks about right. \u00a0Note that recipes usually call for loads of cream but my kids are impressed with much smaller amounts.<\/p>\n

I\u2019d add a picture, but there\u2019s not much to see \u2014 pasta with a white sauce.<\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"

Here\u2019s today\u2019s recipe. \u00a0Foodies will sneer at this but I think anyone who thinks that cooking is too hard or takes too much time should have this in their repertoire. This is one of my go-to recipes, because it\u2019s fairly easy, a family favorite, I usually have the ingredients, and it comes together quickly, with […]<\/p>\n","protected":false},"author":2209,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[68,160],"class_list":["post-516","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-cookingbaking","tag-recipes"],"yoast_head":"\nFood-blogging: Geschnetzeltes<\/title>\n<meta name=\"description\" content=\"Here's today's recipe.  Foodies will sneer at this but I think anyone who thinks that cooking is too hard or takes too much time should have this in\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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